White cabbage with minced meat
Try our recipe for white cabbage with minced meat as your next family dinner. The cabbage brings a slight crunch, while the minced meat adds a rich contrast. The two are enveloped in a velvety sauce and rounded off with sides of mashed potatoes and lingonberry jam. This meal will disappear from the plate faster than you expect.
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Ingredients
Mashed potatoes
|
Floury potatoes
|
1 kilo |
|---|---|
|
Milk
|
200 ml |
|
Butter
|
2 tbsp |
|
Salt
|
½ tsp |
|
White pepper
|
¼ tsp |
White cabbage with minced meat
|
Cabbages
|
250 g |
|---|---|
|
Mixed minced meat
|
300 g |
|
Butter
|
1 tbsp |
|
Chinese soya sauce
|
1 tsp |
|
Cooking cream
|
250 ml |
|
Lingonberry jam
|
1 tbsp |
|
Dried thyme
|
½ tsp |
|
Corn flour (optional)
|
½ tbsp |
To serve
|
Lingonberry jam
|
100 ml |
|---|
Instructions
Mashed potatoes
White cabbage with minced meat
Recommended information
Serving suggestion
Select fresh and firm cabbage
Choose a white cabbage that feels heavy for its size and has tightly packed, crisp leaves. Avoid any with soft spots, browning, or wilting, as these are signs of age. Fresh cabbage should have a mild, slightly sweet scent rather than a strong or sour smell. Picking the right one gives the final dish a tender texture and a clean, delicate flavour.
Choose the right meat mixture
A combination of beef and pork mince offers the best balance of flavour and texture. The beef provides a slightly robust taste, while the pork adds juiciness due to its higher fat content. This blend keeps the meat tender as it cooks, preventing it from drying out. Using only beef results in a firmer texture and a stronger flavour, while pork alone makes for a softer bite.
Explore creative uses for leftover cabbage
If you have only used a small amount of cabbage for this recipe, there are plenty of ways to use the rest. Roast or air-fry it for a crispy side or slice it into thick cabbage steaks. It can also be fermented into sauerkraut, adding a tangy touch to sandwiches or stews. For a warming meal, try a cabbage casserole, which works well alongside pork tenderloin or roasted turkey. This way, nothing goes to waste, and the extra cabbage gets put to good use.
FAQ: Questions about white cabbage with minced meat
Wondering how to keep white cabbage with minced meat fresh, reheat it the right way, or use another type of meat? Find answers to all your questions below!
Can I use a different type of meat instead of mixed minced meat?
Yes, you can swap mixed minced meat for ground turkey or chicken. Turkey has a milder, slightly earthy taste, and chicken is lighter with a more neutral flavour. Since poultry is leaner, adding a bit of oil or extra seasoning can help maintain moisture and bring out their flavour more.
What is the best method for chopping cabbage?
The best method for chopping cabbage is to slice it thinly to help it cook evenly. Start by removing any damaged outer leaves, then cut the cabbage in half through the core. Cut each half again to create quarters. Remove the core by cutting a small V-shape at the base of each quarter. Place a quarter flat on a stable surface and use a sharp knife or a mandolin slicer to slice it thinly from top to bottom, creating long, even strips. For smaller pieces, crosscut these strips into chunks.
Can I prepare white cabbage with minced meat in advance?
Yes, white cabbage with minced meat can be made ahead and stored in the fridge. When reheating on the stove, use low to medium heat and stir occasionally to warm it through evenly. Stir in a splash of water or broth to keep it from drying out. In the microwave, reheat it in short intervals of 30–40 seconds, stirring between each to distribute the heat. Cover with a lid or microwave-safe wrap to help retain moisture.
How should I store leftover white cabbage with minced meat?
Store leftover white cabbage with minced meat in an airtight container in the fridge for up to 3 days. For longer storage, freeze it in portion-sized containers or freezer bags for 3 months. Let it cool completely before freezing to prevent excess moisture from turning into ice crystals, which can make the cabbage watery when thawed. Use airtight packaging and remove as much air as possible to maintain the best texture. When you are ready to eat it again, thaw it in the fridge overnight and reheat in a frying pan.
Nutritional values
Nutritional value, per
1259 Kcal
| Fibre | 28.4 gram fibers |
| Protein | 28 gram |
| Carbohydrates | 197.3 gram |
| Fat | 38.8 gram |
Other recipes
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Cook our easy white cabbage with minced meat
If there is one meal that knows how to keep things simple and delicious, it is this white cabbage with minced meat. The cabbage begins its journey firm and crisp, but as it hits the heat of a buttery pan, it softens to lose its raw edge while retaining a subtle bite. The edges turn golden, developing a light nuttiness that intensifies its natural sweetness and creates the perfect counterpoint to the hearty minced meat.
As the meat sizzles and browns, it releases its flavourful juices, mingling with the cabbage to form a meal layered with rich, savoury depth. And those slightly caramelised bits of meat? They are little pockets of umami, adding character to every bite you take.
Soy, cream, jam, and thyme for a delicious sauce
The meat sauce is where things get even better. Soy is a great addition since it deepens the savoury richness, giving it that irresistible umami punch. The smooth cream creates a velvety sauce that clings to the cabbage and meat, while thyme brings subtle earthiness that rounds it all off.
But the real twist? A spoonful of lingonberry jam. Fresh and tangy with a subtle sweetness, it cuts through the deep flavours of the meat, cabbage, and sauce. Trust us, it makes all the difference!
Pair with fluffy mashed potatoes
Mashed potatoes are the ultimate sidekick for white cabbage with minced meat. Fluffy, buttery, and smooth, every spoonful melts on your tongue like taking a bite of a soft cloud. Mashed potatoes also work like a sponge, soaking up every drop of that rich sauce. A pinch of salt and white pepper keeps things in check, letting the creamy texture take the spotlight. Simple, comforting, and always an excellent side.
Your new favourite family dinner
This recipe can easily sneak its way into the weekly routine, and before you know it, it is a regular part of dinnertime. The scent alone is enough to get the whole family to the table, and once the plates are filled, second helpings are never far behind. It fills the kitchen with inviting aromas and works just as well for busy weekdays as it does for slower weekends. A new family favourite that is here to stay.
If you are looking for more recipes to add to your weekly rotation, try our aromatic fried rice with chicken, vegetable bake with cauliflower, or oven-baked chicken wings.
Experiment with the recipe
There is always room to have a little fun in the kitchen, and this meal is no exception. For a deeper, roasted taste, caramelised onions offer a sweet, almost jam-like contrast.
If you want a little crunch, toasted sunflower seeds can do the trick. They bring a slightly earthy, buttery bite that plays well with the creamy sauce.
A handful of chopped fresh parsley or dill at the end lifts the flavours in their own way. Parsley brings a mild, slightly peppery taste with a hint of earthiness, while dill adds a soft herbal sharpness with a fresh, almost grassy note.
Feeling adventurous? A spoonful of mustard stirred into the sauce can introduce a sharp, tangy kick, bringing some heat to balance the cream. Or, for a smoky depth, a pinch of paprika can round out the flavours, bringing warmth without overpowering the other elements.
